Wan Ja Shan’s brand new collection of
high-quality Asian condiments—these have no fat, no gluten and are all organic.
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Here's what you need to start building that Asian pantry:

Tamari - This is the Japanese equivalent of soy sauce…
just thicker and made with more soy beans. Use it as a dipping sauce or a
marinade for tofu… I even add a couple dashes of this to make an East-meets-West
Bloody Mary.

Dumpling Sauce - More complex than just soy sauce, this sauce is a
tangy mix of tamari, vinegar and citrus. For those of you that like their sauce
spicy, I'm including a cayenne-laced version as well.

Ponzu Vinaigrette - Tangy and sweet, that's how I'd describe ponzu. This
citrus-based sauce is wildly popular in Japanese cooking but I like it best as a
vinaigrette. It's great over bacon wrapped shrimp, in a shrimp ceviche or as a
glaze for spare ribs.

Shiitake Stir-Fry Sauce - If you want that umami taste without much
effort, then mushroom sauce is the way to go.